Ingredients
- 400 g Fusilli pasta (Barilla Al Bronzo)
- 100 g smoked salmon trout
- 150 g yoghurt
- 50 g butter
- 30 g extra virgin olive oil
- 1 tbsp smoked paprika
- 1 sprig of dill, salt and pepper
- For the parsley pesto:
- 50 g parsley
- 1 tbsp. vinegar
- 30 g stale bread
- ¼ clove of garlic
- 50 g extra virgin olive oil
Instructions
For the pesto:
- Cut the stale bread into small cubes and add it to the blender with the parsley, vinegar, garlic and oil to obtain a pesto that is not too smooth.
- Season to taste and set aside.
For the rest of the sauce:
- Toss the salmon trout and dill for one minute in the oil and butter.
- Add the yoghurt (at room temperature)
- Cook the fusilli pasta in plenty of salted water for about 90% of its total cooking time, drain and toss for a minute off the heat in the sauce you've just made before returning it to the heat for a minute.
Recipe & Photo: Barilla
